What are the 5 senses?
Assignment:1. Pick a food that you like2. Describe the following parts of this food:
Appearance:__________________________________________ Smell:_______________________________________________ Touch/Texture:________________________________________ Taste:________________________________________________
3. Name a food that you prefer to eat hot (must be a food that can also be eaten cold. Example: carrots)
4. Name a food that you prefer to eat cold (must be a food that can also be eaten cold. Example: carrots)
5. How does the temperature of a food change how it tastes? Write in complete sentences.
6. Which of the senses, other than taste and smell, is most important to you in considering flavor? Why?
Taste
Sweet
Salty
Sour
Salty
Sour
Bitter
Umami
5
T
A
S
T
E
s
Umami
Umami: OO-mam-eeAlso known as Savory: Say-va-ree
A meaty or brothy flavorMSG, protein, some vegetables, and soy
sauce
Sight: “people eat with their eyes”
Our first experience of foodRipe foods have best colorNeatly cutBeautifully arranged
Smell
Indicates if a food is edible: rotten meatIndicates state of cooking: burnedAromatic: foods with especially strong
smells.Taste is influenced by smell
You can’t taste if you have a cold.
Touch
How we experience texture and temperature How ripe something is Texture is a part of taste
Tomatoes Oysters
Sensation Hot peppers Fizz of soda Cooling of mint Pop rocks!
Hearing
CrunchSizzleSound of food as it’s cooking?
How does food that is cooking fast sound?
Changing a food’s flavor
Ripening or Aging (Time)Flavor of food changes with age
Unripe food may be bitter or blandRipe food has fully developed taste
Green tomato, red tomato, rotten tomato
Changing a food’s flavor
TemperatureCold food seems less flavorfulThe warmer a food is, the easier it is for us
to taste and smell.
A tomato recently taken out of a refrigerator will not be as intense as one taken off of a counter at room temperature.
Changing a food’s flavor
Preparation and cookingChanges food from it’s original stateSliced tomato, cooked until brown, cooked
until light brown
Different cooking techniques result in different flavors
Describing Flavor
Flavor looks like: Opaque: o-PAKE
Light doesn’t pass through it
Translucent: trans-LU-cent Some light will pass through it
Transparent or Clear
Colors
Describing Flavor
Flavor smells like:PerfumedPungentEarthyStaleMustyFreshStrong Intense
Describing flavor
The way flavor soundsSnapSizzlePopCrackleCrunchFiz
Describing Flavor
The way flavor feels How the food feels when we touch it, cut it, or bite
into it Firm, hard Soft, yielding, melting Crisp, crunchy, crumbly Airy, frothy, foamy Thick, heavy, dense Watery, thin Warm, hot Cool, cold
Outburst: Describing Food
Find a partnerEach person will be given a card with a food
on it.Without saying the name of the food,
describe the food to your partner:Looks like…Feels like…Sounds like…Smells like…Tastes like…
Test Kitchen
With your partner, have one person reduce their senses. put a chef’s hat over their eyes hold his or her nose.
Feed your partner a small amount of the following foods: Apple Radish onion
Ask the blindfolded person to identify the food. Switch